A reader who cannot tolerate gluten in her diet has kindly passed us several of her favorite recipes. The Lemon 7-Up cake came from Authentic Foods; the Sour cream coffee cake is an adaptation of a recipe she used for "many years."

The Arrowroot (or corn flour) bread made in a bread machine is from Bette Hagman's "Cooks Fast & Healthy" non-gluten cookbook. Arrowroot flour is by far the better-tasting choice for the bread, and also far more expensive.